Jalapeno Poppers

Spicy, Crunchy, Cheesy Treats!

Black Beans with Ham Hock

A Twist on the Traditional Soup Bean Recipe!

Beef Tenderloin with Shallot Congnac Sauce

Prime Beef Tenderloin with a Creamy Shallot Congnac Sauce

Apple Date Chutney

Apple Date Chutney, Great to Serve as a Party Spread!

Heavenly Angel Food Cake

Angel Food Cake with Berries and Honey Greek Yogurt


Goat Cheese Portobello Mushroom Burger

Goat Cheese Portobello Mushroom Burger
Yields 4
Goat cheese and portobello mushroom create delicious flavors in this burger.
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  1. 4 portobello mushroom caps, stem and gills removed
  2. 2 tablespoons extra virgin olive oil
  3. 1 small shallot, chopped
  4. 1 small onion, chopped
  5. 3 garlic cloves, minced
  6. 1 small yellow bell pepper, chopped
  7. 1 (14.5 ounce) can Red Gold® Petite Diced Tomatoes With Green Chilies, drained
  8. 4 ounces goat cheese
  9. Salt and black pepper to taste
  10. 4 buns, toasted
  1. Set EGG for direct cooking at 400°F/204°C.
  2. Brush outsides of each mushroom cap with 1 tablespoons olive oil. Set aside.
  3. In a Half Moon Cast Iron Griddle or a small skillet, heat 1 tablespoon extra-virgin olive oil. Add shallot, onion and garlic; sauté for 5 minutes. Then add bell pepper and Red Gold Tomatoes, sauté for 3 more minutes.
  4. Place goat cheese in a mixing bowl and add heated vegetables; stir to combine. Add salt and black pepper.
  5. Fill mushroom caps with vegetable-goat cheese mixture.
  6. Place mushroom caps on EGG. Cook for 3 to 5 minutes or until mushroom is tender.
  7. Serve as a side dish or place on a toasted bun as a sandwich.
  1. Recipe from Big Green Egg®, adapted from Red Gold Tomatoes. For more information, visit www.redgoldtomatoes.com
Adapted from Recipe from Big Green Egg®, adapted from Red Gold Tomatoes
Adapted from Recipe from Big Green Egg®, adapted from Red Gold Tomatoes
Cooks Recipes http://recipe.cookswarehouse.com/

Grilled Bloody Mary

Grilled Bloody Mary
Matt Pittman of Meat Church shows us how to prepare this classic adult beverage (perfect for tailgating or brunch!) in the EGG.
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  1. 10-12 roma tomatoes
  2. 1 poblano pepper
  3. 1 jalapeño pepper
  4. 1 red onion, quartered
  5. 3 limes, halved
  6. Smoked pepper infused vodka
  7. 2 tbsp. Worcestershire Sauce
  8. 1 tsp. Tabasco sauce
  9. 1 tsp. fresh horseradish
  10. 4 tsp. Meat Church Holy Cow Rub
  11. Spicy green beans (optional garnish)
  12. Hot pickled okra (optional garnish)
  13. Lime wedge (optional garnish)
  14. Celery stalks (optional garnish)
  15. MEAT like Slim Jim's, Benny's Beef straws (optional garnish)
Smoked Pepper Infused Vodka Ingredients
  1. 1 750ml bottle of vodka
  2. 6 chipotle peppers
  1. Set the EGG for direct cooking, without the convEGGtor and stabilize at 375°F/191°C.
  2. Grill the poblano pepper for 10 – 12 minutes or until it appears to have softened. Remove the pepper and place it in a small bowl and cover with saran wrap to let it steam. Set aside. We are trying to loosen the blistered skin so we can remove it.Grill the tomatoes and onion for approximately 15 minutes, also until softened. Flip at least once during the grill. Add the whole jalapeño and limes for the last 5 minutes of the cook. Remove all of the vegetables to cool. Core and seed the jalapeño (unless you like it hot!) and remove the skin and seeds from the poblano. Place the tomatoes, peppers and onions in a blender. Juice the limes into the mixture. Blend until very smooth. Add Worcestershire, Tabasco sauce, horseradish and Holy Cow. Mix thoroughly. You may need to pour this mixture through as a strainer as it will be pretty thick. I also recommend chilling the mixture for a few hours. This will cool it as well as allow the flavors to more thoroughly come out. When you are ready for breakfast, pour the Bloody Mary mixture into a glass with ice along with a shot or 2 of vodka. Garnish like crazy and enjoy!!
Smoked Pepper Infused Vodka Instructions
  1. Peppers of your choice, but we like serrano and jalapeño.
  2. Smoke the peppers (indirect with the convEGGtor on a Big Green Egg at 200°F/93°C. ) until the peppers are completely dry. This process could take 15-20 hours. Let the peppers cool.
  3. Place the vodka in an airtight container such as a large mason jar. Drop the desired amount of peppers in and let it sit 3-5 days.
  1. ©Copyright 2017 Big Green Egg
Cooks Recipes http://recipe.cookswarehouse.com/

Pimento Cheese Made with SPF 53

Pimento Cheese Made with SPF 53
From founder of Lane’s BBQ, Ryan Lane: “I've shared a few other recipes from friends. But this one is straight from yours truly. I shared the photo below on Instagram and many of you wanted the recipe. So here it is. This is an unbelievable way to kick up some house made Pimento Cheese with our #spf53 rub. Adds just the right amount of spice! Just wait till you try it on a burger!”
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  1. 1 8oz block of sharp cheddar cheese
  2. 1 8oz block mild cheddar cheese
  3. About 4-5 tablespoons of crumbled blue cheese.
  4. 5 ounces of cream cheese
  5. 2 ounces of pimentos
  6. 1/2 cup mayo
  7. SPF53 - season to taste. (About 2-3 teaspoons)
  1. Shred cheddar cheese then place in bowl with rest of ingredients and mix together.
  1. Ryan Lane
  2. Founder, Pitmaster
  3. About Lane's
  4. LANE'S BBQ is an award-winning barbecue catering company located in Bethlehem, GA. Founder, Ryan Lane, has based his brand on premium ingredients, while providing creative & tasty alternatives to the traditional BBQ menu.
  5. Ryan has also won awards for his smoked wings and ribs. His latest culinary achievement is house cured & smoked bacon.
  6. © 2017 Lane's BBQ LLC. All Rights Reserved.
Cooks Recipes http://recipe.cookswarehouse.com/